- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 25 mins
- Makes
- 4 sandwiches
Ingredients
- 1/4 cup
- butter, soft
- 60 mL
- 1/4 cup
- Compliments Mayonnaise
- 60 mL
- 1
- round loaf Store-Baked Sourdough Bread (600 g), sliced
- 1/4 cup
- Compliments Basil Pesto
- 60 mL
- 1 1/3 cup
- grated TreStelle Mozzarella Ball
- 325 mL
- 1 pkg
- San Danielle Prosciutto
- 8 slices/100 g
- 12 slices
- Maestro Calabrese Hot Salami
- 1 pkg
- Arla Creamy Havarti
- 8 slices/165 g
- 1
- large heirloom or hot house tomato, cut into 8 slices
Directions
Step 1
In a small bowl, blend together the butter and mayo and until smooth. Spread the mixture on 1 side of 8 slices of bread. Turn over 4 of the slices; spread with pesto, top with grated mozzarella, prosciutto, salami, Havarti and tomato. Cap with the remaining 4 bread slices, butter-mayo side up.
Step 2
Heat a panini press to medium-high heat. Grill sandwiches until crisp, golden and heated through, 5 to 8 min. If you don't have a panini press, grill the sandwiches in a heavy-bottomed frypan, one side at a time. Gently pressing on the panini using a pot lid or the bottom of another frypan to crisp the bread and warm fillings. Flip and press to grill second side. Cool slightly, slice each in half to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 sandwich):
- Calories:
- 1100
- Fat:
- 65 g
- Saturated Fat:
- 28 g
- Carbs:
- 82 g
- Fibre:
- 5 g
- Sugar:
- 2 g
- Cholesterol:
- 155 mg
- Protein:
- 43 g
- Sodium:
- 2530 mg